Black Bean & Cotija Tacos
with Zucchini, Corn & Cilantro Slaw
Cooking time
20 minutes
Servings
2/4
Calories
630 /serving
We’re back in black for some Mexican-inspired cooking. When it comes to meatless meals, black beans easily hold down the base. They’re quickly cooked with aromatic garlic and warm seasonings flecked with chili powder, cumin and coriander. Mash half the beans to texturize and top them with Cotija to accessorize (and sour cream to make it stick). The slaw is something special, with grated zucchini, freshly shaved corn kernels and sharp cilantro.
We will send you:
- 1 Garlic clove
- 1 Bunch of cilantro
- 1 Zucchini (green, yellow or heirloom)
- 1 Ear of corn
- 540ml Black beans (canned)
- 15ml Apple cider vinegar
- 30g Cotija cheese (contains lipase)
- 43ml Sour cream
- 6 Wheat flour tortillas
- 11g Mexican Moments spices (salt, chili powder, garlic, sugar, paprika, coriander seeds, black pepper, cumin, onion, oregano, lime oil)
Contains: Milk, Sulphites, Wheat
You will need:
Medium pot
Strainer
Grater
Oil
Salt & pepper (S&P)
Aluminum foil
Total Fat
20 g
Saturated Fat
8 g
Sodium
1560 mg
Total Carb
96 g
Sugars
8 g
Protein
29 g
Fibre
23 g
Preparation
Mise en place
Preheat the oven to 450°F. Drain and rinse the black beans. Grate the zucchini. Cut the corn kernels off the cob (shuck if necessary). Mince the garlic. Pick ½ the cilantro leaves off the stems; roughly chop the stems and remaining leaves.
Make the filling
In a medium pot, heat a drizzle of oil on medium-high. Add ¾ of the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the black beans, ½ cup water (double for 4 portions), ¾ of the spices and S&P. Cook, stirring occasionally, 6 to 8 min., until the liquid has reduced by about ¾. Off the heat, mash ½ the black beans.
Warm the tortillas
Meanwhile, stack and tightly wrap the tortillas in aluminum foil. Bake directly on an oven rack, 6 to 8 min., until heated through.
Make the slaw
Meanwhile, in a large bowl, combine the zucchini, chopped cilantro, vinegar, corn, remaining garlic and spices, a drizzle of oil and S&P.
Plate your dish
Divide the tortillas between your plates. Spread with the sour cream. Top with the filling and slaw. Garnish with the cheese and remaining cilantro. Bon appétit!
